This time of year there is a lot of cooking to do. This dish fills in the gaps when you and the kids need something wholesome to eat, but don’t want to do more cooking because it reheats beautifully.
Takes: 20 minutes
Serves: 4

Ingredients:

1 medium sweet potato

1 box quinoa macaroni (any pasta will do)

1 cup (+ a little more) of coconut milk

1/4 red onion

1/2 cup nutritional yeast flakes

1 Tbsp. smoked paprika (regular works also)

1/2 Tbsp. garlic powder

Salt and pepper to taste

Cayenne (optional)

Directions:

In a large pot on high heat boil 4 cups of water.

Place diced sweet potato in boiling water.

Cook until you can pierce the potatoes with a fork (5-8 mins)

Once sweet potatoes are finished cooking, remove potatoes (saving the water) and place them into a blender.

Put macaroni into the reserved boiling water (you may have to add more water) and cook according to package directions.

While macaroni cooks place nutritional yeast, milk, red onion, paprika, garlic, salt, pepper and cayenne into the blender with the sweet potatoes. Blend on high. Should turn into a thick sauce.